Fried Potatoes, Onions & Peppers with Smoked Sausage
Description
Golden, crispy baby red potatoes are pan-fried until tender inside and lightly crisp outside, then tossed with smoky sausage, sweet onions, and colorful bell peppers. Everything cooks together in one skillet so the flavors blend beautifully.
It’s savory, slightly sweet from the peppers, and perfectly smoky — ideal for breakfast, brunch, or an easy weeknight dinner.
Ingredients
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2 lbs baby red potatoes (or red/gold potatoes), cut into 1–1½ inch pieces
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1 large onion, sliced into thick half circles
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1 red bell pepper, cut into 1-inch pieces
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12–14 oz smoked sausage (kielbasa or andouille), sliced into rounds
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2–3 tablespoons olive oil (or butter)
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2 cloves garlic, minced
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1 teaspoon paprika
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½ teaspoon dried thyme (optional)
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Salt and black pepper to taste
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Fresh parsley for garnish (optional)
Instructions
1️⃣ Par-Cook the Potatoes (Optional but Helpful)
For extra tender insides:
Boil potatoes in salted water for 8–10 minutes until just fork-tender. Drain and let steam dry.
(Skip this step if you prefer cooking them fully in the skillet — it will just take longer.)
2️⃣ Brown the Sausage
Heat 1 tablespoon oil in a large skillet over medium heat.
Add sliced sausage and cook until browned on both sides (about 4–5 minutes).
Remove and set aside.
3️⃣ Cook the Potatoes
Add remaining oil to the skillet.
Place potatoes cut-side down in a single layer.
Cook 10–15 minutes, stirring occasionally, until golden and crispy.
Season with salt, pepper, paprika, and thyme.
4️⃣ Add Veggies
Add onion and bell pepper to the skillet.
Cook 5–7 minutes until softened and slightly caramelized.
Stir in garlic and cook 30 seconds.
5️⃣ Combine
Return sausage to the skillet.
Stir everything together and cook 2–3 more minutes so flavors meld.
Taste and adjust seasoning.
Serving Ideas
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